Total score on a Cooking Light recipe that I've adapted to make it my own. Every now and then I get some good ideas for recipes from magazines. I almost never FOLLOW their recipes, though. Just inspiration.
Peach Glazed Chicken Thighs and Avocado Peach Salsa
1 ripe peach, peeled and chopped
1 ripe avocado, diced
2 Tbsp. minced red onion
1 Tbsp fresh chopped mint and/or basil
1/2 tsp sugar
salt, to taste
finely minced jalapeno, to taste
1 Tbsp fresh lime juice
6 boneless skinless chicken thighs
salt and pepper
1 Tbsp. butter
1 cup chicken stock
1 Tbsp. white wine vinegar
1/3 cup peach preserves (I used Peach, Mango, Orange preserves from Costco)
Mix together all ingredients for salsa in a medium mixing bowl. Set aside while you prepare chicken.
Salt and pepper chicken thighs. Melt butter in a large skillet over medium heat. Once pan is nice and hot add the chicken. Cook for about 5 minutes on one side, turn over, cover the pan and cook for another 8 minutes. Check that the chicken is cooked all the way through. If not, let cook for a few more minutes until desired doneness is achieved. Remove from pan and place on an oven safe plate in a warm oven. Add chicken stock and vinegar to pan to deglaze. Scrape up all the browned bits on the bottom of the pan and reduce stock to about 1/4 cup. Add peach preserves and stir to fully incorporate. Spoon glaze over chicken thighs and serve with Avocado Peach Salsa.
My dear friend this looks delish! You should have me over for dinner sometime!! :) Wish you had some step by step photos! Leslie
ReplyDeleteStep-by-step photos would be a bit too overwhelming for me at this life-stage. The goal of the blog is to provide a place for me to share recipes with friends because of the inevitable, "This is so good! Can you get me the recipe?" which I almost never remember to actually do. That said, someday I may do some educational posts on basics and common cooking mistakes with step-by-step photos, or even... videos!
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